2-Acetyl-2-thiazoline

Modify Date: 2024-01-09 11:26:37

2-Acetyl-2-thiazoline structure	Common Name	2-Acetyl-2-thiazoline
	CAS Number	29926-41-8	Molecular Weight	129.180
	Density	1.3±0.1 g/cm3	Boiling Point	223.8±23.0 °C at 760 mmHg
	Molecular Formula	C₅H₇NOS	Melting Point	26-30ºC
	MSDS	Chinese USA	Flash Point	89.2±22.6 °C
	Symbol	GHS06	Signal Word	Danger

Name	1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone
Synonym	More Synonyms

Density	1.3±0.1 g/cm3
Boiling Point	223.8±23.0 °C at 760 mmHg
Melting Point	26-30ºC
Molecular Formula	C₅H₇NOS
Molecular Weight	129.180
Flash Point	89.2±22.6 °C
Exact Mass	129.024841
PSA	54.73000
LogP	-0.89
Vapour Pressure	0.1±0.4 mmHg at 25°C
Index of Refraction	1.609
Storage condition	2-8°C

2-Acetyl-2-thiazoline MSDS(Chinese)

Symbol	GHS06
Signal Word	Danger
Hazard Statements	H301-H319
Precautionary Statements	P301 + P310-P305 + P351 + P338
Personal Protective Equipment	dust mask type N95 (US);Eyeshields;Faceshields;Gloves
Hazard Codes	Xn:Harmful;
Risk Phrases	R22;R36
Safety Phrases	S26
RIDADR	UN 2811
WGK Germany	3
HS Code	2934100090

2-ethyl-4,5-dih...

CAS#:16982-46-0

~39%

2-Acetyl-2-thia...

CAS#:29926-41-8

Literature: Fuganti, Claudio; Gatti, Francesco G.; Serra, Stefano Tetrahedron, 2007 , vol. 63, # 22 p. 4762 - 4767

Cysteamine Hydr...

CAS#:156-57-0

Methylglyoxal

CAS#:78-98-8

2-Acetyl-2-thia...

CAS#:29926-41-8

Literature: Journal of Agricultural and Food Chemistry, , vol. 43, # 11 p. 2946 - 2950

Precursor 3
CAS#:16982-46-0 2-ethyl-4,5-dih... CAS#:156-57-0 Cysteamine Hydr... CAS#:78-98-8 Methylglyoxal
DownStream 0

HS Code	2934100090
Summary	2934100090 other compounds containing an unfused thiazole ring (whether or not hydrogenated) in the structure VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:6.5% General tariff:20.0%

Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2,3-dihydro-4H-thiazine: extraordinary Maillard flavor compounds.

Chem. Rev. 106(6) , 2299-319, (2006)

Identification of potent odorants in different green tea varieties using flavor dilution technique.

J. Agric. Food Chem. 50(20) , 5660-3, (2002)

Two kinds of pan-fired green teas (Japanese Kamairi-cha and Chinese Longing tea) were compared with the common Japanese green tea (Sen-cha). Application of the aroma extract dilution analysis (AEDA) u...

Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.

J. Agric. Food Chem. 50(8) , 2350-5, (2002)

Roasted notes contribute to the flavor of thermally processed foods such as meat and bread. 2-Acetyl-2-thiazoline is one of the key volatile compounds responsible for the roasted and popcorn-like arom...

MFCD00209496

Ethanone,1-(4,5-dihydro-2-thiazolyl)

UNII-TI3K1Q5Y1T

1-(4,5-Dihydrothiazol-2-yl)ethanone

2-Acetylthiazolin

1-(4,5-Dihydro-1,3-thiazol-2-yl)ethanone

Ethanone, 1-(4,5-dihydro-2-thiazolyl)-

2-Acetyl-2-thiazoline